Rice Appam

Appam is a sort of pancake in Kerala style. It is made out of rice and coconut milk. The appam is made in a vessel called " appa chatty" which how it is known in kerala. Though it is available only in kerala, we would suggest that one could try making this dish in a round bottomed dish. As long as one suceeds in getting the crispy and golden brown edges, with a soft filled center - what you have is the appam made in kerala style.

Method

Method of making Rice Appam :

Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours.

Once soaked, mix the raw and cooked rice together in a blender or food processor. Add the coconut milk to the mix and blend till a smooth paste is formed. Remove the batter into a bowl.

Add a little water at a time (only if required) to get a batter with pouring consistency - like pancake batter.

Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir. Add this to the above batter and mix well. Leave the batter overnight at room temperature to ferment.

When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium flame and pour a ladle of batter into the center. Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).

Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.

Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.